Chicken soup gets a flavorful twist with classic Mexican ingredients like smoky chipotle peppers, chewy hominy and fresh lime juice.
If you’ve been reading this blog awhile or have visited my About Page, you probably know that I was exposed to authentic Mexican food at a very early age. Although I only lived in Tucson the first six months of my life, we traveled back almost every spring break of my childhood. While the rest of Michigan was at Disney World, we were relaxing in the desert avoiding the long lines and over priced junk food. I will forever be grateful.
During our week in Arizona, my parents would take us on a day trip to Nogales, Mexico located an hour and a half south of Tucson. From the minute we crossed the border, the smell of homemade corn tortillas, fresh cilantro and warm spices would fill the air. It was completely intoxicating and was the start of my lifelong love affair with authentic Mexican food.
This Mexican Chicken Posole Soup is a weeknight version of the classic dish. To save time, I use rotisserie chicken but any leftover shredded meat would work including pork or even beef. My husband loves carrots so I tend to add them to every soup but you could swap out for zucchini or skip if you don’t have on hand.
Your spoon is waiting.
- Serves: 4
- Serving size: 2 cups
- Calories: 148
- Fat: 2.1 g
- Saturated fat: .6 g
- Unsaturated fat: 1.5 g
- Trans fat: 0
- Carbohydrates: 15.4 g
- Sugar: 5.9 g
- Sodium: 618 mg
- Fiber: 2.8 g
- Protein: 16 g
- Cholesterol: 34 mg
- 1 medium onion - diced
- 2 medium carrots - diced
- 1 red pepper - seeded and diced
- 3 cloves garlic - grated
- ½ teaspoon salt
- 2 chipotle peppers in adobo - seeded and minced
- 1 teaspoon smoked paprika
- ¼ teaspoon pepper
- 8 cups chicken broth - low sodium
- 12 ounces shredded cooked chicken breast (rotisserie works well)
- 14 ounce can fire roasted diced tomatoes
- 14 ounce can hominy - drained
- 4.25 ounce can diced green chilis - drained
- juice of one lime
- sliced radishes, diced scallions and minced cilantro - optional garnish to serve
- Smoky Baked Corn Tortilla Chips - to serve
- Heat a large soup pot over medium heat and spray with cooking spray. Add onion, carrots, red pepper, garlic and salt. Cook until veggies begin to soften, 3-4 minutes.
- Stir in chipotle peppers, smoked paprika and pepper.
- Pour in chicken broth, shredded chicken, diced tomatoes, hominy, green chilis and lime juice. Bring to a boil then simmer for 20 minutes.
- Garnish with sliced radishes, diced scallions and minced cilantro. Serve with Smoky Baked Corn Tortilla Chips.